Weeknight
3493 recipes found
Mint Syrup
Slightly Creamier Sunday-Salad Dressing
The best vinaigrettes are emulsified — that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures — maybe mustard or a dollop of mayonnaise — can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we’re sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life’s great pleasures.
Buttermilk-and-Cornmeal Pan-Fried Catfish
Sharon Turner's Potato Salad
Gluten-Free Pizza
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Cabbage and Cucumber Slaw
Pizza With Caramelized Onions, Ricotta and Chard
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Broiled Cod With Mustard Sauce
Glazed Pearl Onions
Braised Rabbit With Polenta
Glazed White Onions
Pasta With Lemon, Herbs and Ricotta Salata
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Red and Black Rice With Leeks and Pea Tendrils
I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques."
Ginger Fried Rice
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly — this is a chef’s recipe, after all — separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.
Eggplant Stuffed With Rice and Tomatoes
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don’t require a lot of patience to assemble — they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
Rice Bowl With Spinach and Smoked Trout
If you have just a few good condiments on hand, you can make a great, simple meal in minutes by adding cooked rice.
Beef Tartare Burger
Pasta With Tomatoes and Beans
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Fried Soft-Shell Clams
Linguine With Spring Vegetables
Pasta With Clams and Jalapeño
Jalapeño adds a welcome kick to this otherwise simple clam pasta. Ready in less than 30 minutes, it's a perfect weeknight meal for the height of summer, paired with a crisp, dry white.
Cumin-Spiced Lamb Burgers
Omelette Nature (Basic Omelet)